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MIDI Input triggering sound samples
May 11, 2010 at 8:10pm
MIDI Input triggering sound samples
I've been reading the tutorials but I can't find what I'm looking for…also a newbie. I'm trying to get individual MIDI signals to trigger different sounds. so instead of one sample scaled throughout the entire keyboard, one sound per key (think Ferris Bueller's E-mu sampler).
The idea is each key, or midi button from a kaospad, triggers a different sample of speech. I found a patch that prints when MIDI data is sent. it looks like this
[loadbang]–>[0]–>[midiinfo]==>[padKONTROL PORT A]–>[midiin]–>[print]
it mostly prints gibbirish, but I can tell that it distinguishing between the buttons I hit. I don't know how to harness it into what i need… yet. Any help offered is appreciated since I'm on borrowed time with this project. I have until 5 to work on it today, but I can work on it more tomorrow
May 11, 2010 at 8:36pm
try this. it's one of many ways of doing it. using sfplay~ might not be the best solution depending on the setup and files you use. might be interesting to look at the new polybuffer~ object, which you can find in the "Edge" section of the forum.
– Pasted Max Patch, click to expand. –
Copy all of the following text.Then, in Max, select New From Clipboard.
May 12, 2010 at 5:55pm
I have 4.6, so I can't use that buffer in the edge section. Also, I don't know what to do with the machine code posted above; would you explain it, please?
May 13, 2010 at 8:28pm
that's max5 code so no good to you. I am attaching a pic of what it looks like so you can recreate it in max4. the inside of the coll looks like this:
0, open anton.aif;
May 14, 2010 at 4:21am
I wish I could upload my patches but the max computer cant get internet.
the patch i've got right now is like this:
one example of a completed sfplay box reads [sfplay~ 2 believe.aif]
what's particularly heartbreaking is that i get a bang on for the appropriate pad/patch designation and a bang off when the pad is released, but I'm not getting sound
I'm so close!
May 14, 2010 at 5:11am
man it feels weird working in max4 again… ahhh, the good old days :)
#P user ezdac~ 92 270 136 303 0;
May 14, 2010 at 5:15am
"what's particularly heartbreaking is that i get a bang on for the appropriate pad/patch designation and a bang off when the pad is released, but I'm not getting sound"
have a look at the "stripnote" object….
May 14, 2010 at 5:24am
i've unfortunately deleted oldmax from my HD…
May 14, 2010 at 5:38am
i would expect the examples above to get you _started_ but that you'll quickly find new and perhaps better ways to build this up.
MSP tutorial 14 has a great intro into the buffer~/groove~ stuff- i would probably start there after you get some version working. it will only help you understand more about how to expand the possibilities. buffer~s are stored in RAM and you can always access them quickly for a midi-based performative delight. if you're interested in many-samples-at-once-style loading, click on the edge forum and look at a cool new obj. that EJ has posted, which handles buffer banks.
just keep in mind that because you have separate numbers coming in via MIDI you can either map them via some lookup table (coll is perfect for this) by name or just "do something" with them via a bang from select.
May 14, 2010 at 5:42am
I'll take a look at stripnote MIB. I'm also going to try to copy that file code into coll.
jml, if I've tried understand buffers and grooves, but the stuff in the program help and tutorials i keep reading have been of little help… worst of all if i did get them, they seem to be easy to use to get this thing going!
explain how a groove~ buffer~ works to the mind of a 7-year-old, please. :)
May 14, 2010 at 5:55am
i might be derailing. if so; save what i've posted for later on, when you want to have many buffers loaded and ready to go immediately.
when that time comes, feel free to copy my patch into yours…
to load sounds,
this should help you get a bit further.
if the other method is working for you, by all means, use it! i was mainly pointing out what another approach would be.
May 14, 2010 at 6:13am
jml: thanks for writing again! theKPad shows what note value I'm punching in. i can see that the pad is banging at the sf that I was expecting it would, but it wasn't actually playing the sound. all smoke; no fire. I've got to take a break for a few minutes just because… well, i need it… but i'll be back with word on that idea
May 14, 2010 at 6:21am
k. enjoy the smoke.
you might not have
just take it slow, keep reading and trying out new things, be patient. you'll get there. ;)
Nov 11, 2010 at 11:23am
Hi all,
The problem is now that the velocitynumber gets recognised as padnumber.
– Pasted Max Patch, click to expand. –
Copy all of the following text.Then, in Max, select New From Clipboard.
Nov 11, 2010 at 12:06pm
i thought i had it with matching after the stripnote-obj, but still no luck.
Nov 11, 2010 at 1:46pm
I think i got it. :)
– Pasted Max Patch, click to expand. –
Copy all of the following text.Then, in Max, select New From Clipboard.
Oct 22, 2013 at 7:15pm
*blows dust off thread*
I'm trying to do the same thing, but I'm new to Max so I don't quite understand what everything in MIB's patch is doing.
Pack is concatenating both of data from the kslider (which are Key Value (pitch?) and Velocity).
Unpack is then separating them into two integers (why? When I run the Key Value outlet from KSlider to the left input of %, it seems to work just as well?)
How does the % 8 work? When I hit a key with value of 40, and it's divided by 8, the value comes out as…0?
And finally (sorry – like I said I'm new to this) – what is the trigger doing? Removing it breaks the patch – does sfplay~ need a bang to work?
Oct 23, 2013 at 3:08am
The [pack]/[unpack] pair is used to allow access to velocity data, which this example doesn't actually use yet. Removing the trigger object will cause the output of [coll], a list, to go to [sfplay~], but there will be no "1″ message telling it to play the file. MIB has set up the triggering order such that the "open fileBlah.aif" is sent first, followed by the 1.
Oct 23, 2013 at 3:10am
. . . . object helpfiles are a treasure trove of such information and assistance : )
Oct 24, 2013 at 2:37pm
Help files are the first place I went! I understand their purpose, but like I said, I had trouble understanding how they were behaving in the sample patch. But thanks for the explanation!
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text:
Cleanup of Chemical and Explosive Munitions
Location, Identification and Environmental RemediationBy
- Richard Albright
Unexploded military ordnance and toxic chemicals, some dating back to the two World Wars, are a global concern, especially when former military bases are redeveloped for housing or other civilian uses. Internationally, there are the added challenges of cleanup of battlegrounds and minefields. Experts estimate that the United States alone could spend between $50-250 billion to clean up these sites, many of which are in areas of high population density, where the demand for land for development is high.
This book is unique in providing detailed guidance for cleaning up military ordnance sites - listing explosives, chemical warfare materials and breakdown products which can contaminate soil and groundwater and the tests needed to detect them, as well as cleanup techniques. Also included are remote sensing techniques, geophysical techniques, safety issues, the particular challenges of chemical weapons, etc. The author illustrates these techniques with case studies, including former battlegrounds in Europe and Asia, storage and waste disposal sites in Russia and former Soviet territories, and an extended study of the remediation of the large and complex Spring Valley site in the District of Columbia,.
The second edition has been fully revised and updated, and also includes new and expanded sections on:
- geophysical techniques for discovering buried ordnance
- underwater sites and remediation techniques
- use of robotics, including remotely operated vehicles
- compliance and regulatory issues
- guidance documents from US Department of Defense and other sources
Primary: Environmental Engineers, Environmental Scientists, Military Explosive and Ordnance Demolition (EOD) personnel, private companies involved in the cleanup of military munitions and explosives, first responders, construction industry Secondary: Professors teaching Environmental Remediation Courses; Homeland Security professionals and terrorism experts dealing with Weapons of Mass Destruction.
Hardbound, 328 Pages
Published: December 2011
Imprint: William Andrew
Part I. The Cleanup of Chemical and Explosive Munitions
- Cleaning Up Old Munitions Sites
- Limitations and Expertise in Remediating Munitions Sites
- The Extent of the Munitions Problem
- Explosive Ordnance
- Chemical Warfare Material
- Prior Ordnance Disposal Practices
- Ordnance Detection and Analysis
- Excavation and Removal of Ordnance
- Recommendations
- Photo and Map Section
- Photo and Map Section
- A History of the American University Experiment Station (AUES) Site
- Concerns over the Adequacy of Previous Remediation Efforts
- The District of Columbia's Initial Success as a State Regulator on AUES
- The Continuing Search for Burial Sites
- Expanding and Enlarging a Remediation Site
- The Dangers of Lewisite and Arsenic
- Sampling Conducted by the Army Corps of Engineers
- Conceptual Site Model for the AUES
- Appendices
- Bibliography

subset: commoncrawl


text:
Main Content
RATO Health, Dr Tessa Therkleson
The effect of ginger therapy on the physical and psychological wellbeing/functioning of adults with osteoarthritis: a pilot study
This study will evaluate the feasibility of the recently developed ginger patch in preparation for a random controlled trial. It will include a pilot study of 3 weeks, the primary intervention and a prospective cohort study for a further 24 weeks, the secondary intervention. The aim of this study is to test methods and procedures for assessing the efficacy of ginger therapy using manufactured ginger patches and ginger compresses for people with osteoarthritis symptoms.
RATO Health, Dr Tessa Therkleson
RATO Health, Ms Deborah Bednarek
Weleda Healthcare Centre, Jocelyn Freeman
Associate Professor Anne Williams
RATO Health, Ms Shona Stronach
RATO Health, Ms Ann Oliver


text:
Dating as an Independent Woman
A Stay at the Psychiatric Hospital
1. In the player page, click on "Embed" at the bottom right under the video.
2. Click on "Copy". Now the embed code is saved (it's just like if you highlighted the code, right-clicked, and chose "copy").
3. Go to Myspace & login. Choose Profile > Edit Profile.
4. Click on the Interests & Personality tab. Click "Edit" right under where your "About Me" section is.
5. Paste the code in the box. (Right-click > Paste)


text:
Easter is almost upon us and that means a lot of things to a lot of people, but here at Traeger HQ it mostly means delectable ham and flavorful stuffed deviled eggs. Sure you can stick with the traditional boiled egg/mayo combination, but if you've got a Traeger then please don't.
We have mastered the art of baking the eggs on your grill, then smoking the peeled eggs and we are here to share our secrets. A smoked hard cooked egg is something extra special and fantastically delicious. This year, we filled our smoky baked egg whites with creamy yolks mixed with roasted jalapenos and topped with shredded sharp cheddar.
These aren't your Grandma's deviled eggs. They are waaaaay better. In fact, you might want to make a double batch.
PS, to save a step, we recommend roasting your jalapenos while you bake your eggs.
Prep time: None Cook time: 25 to 30 minutes Makes: 1 dozen eggs, but recipe can be adjusted down or up Pellet recommendation: Any
Ingredients:1 dozen large eggs
Preparation:When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.
Bake the eggs for 25 to 30 minutes.
Plunge the eggs into ice water to stop the cooking.
If not using immediately, use a permanent marker and mark each shell with a small X to indicate it's a cooked—not raw—egg, then refrigerate.
Prep Time: 10 minutesCook Time: 30 minutesMakes: 1 dozen Deviled EggsPellet Recommendations: Any
Ingredients:7 Hard Cooked Eggs, peeled (follow recipe above)3 tablespoons mayonnaise1 teaspoon brown mustard1 teaspoon apple cider vinegar1 jalapeno, roasted, seeded, and finely dicedDash of hot sauceSalt and pepper to taste1/2 cup finely shredded sharp cheddar cheesePaprika (optional)
Preparation:Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your eggs directly on the grill grate, in a muffin pan, or on a handy FrogMat (read our review here) and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.
Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag. Add the mayo, mustard, vinegar, hot sauce, roasted jalapenos and salt and pepper to the bag. Eat or discard the two egg whites that look the ugliest.
Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth. Squeeze the yolk mixture into one corner of the bag and then cut the corner off.
Pipe the yolk mixture into the whites.
Sprinkle with the finely shredded cheddar or Paprika (if using) and chill until you are ready to serve.
Click the link below for a printable version of this recipe:
Hard Baked Eggs and Roasted Jalapeno Cheddar Deviled Eggs.docx (14.03 kb)
...Read More
Since breakfast is the most important meal of the day (or at least the first...for most people) you know that we couldn't leave the Traeger out of the action.
The first lesson in Traeger Breakfast 101 is Eggs. Eggs truly are incredible, not to mention edible. And anything that's a friend of bacon's is a friend of ours!
To keep your eggs coming off the Traeger with the greatest of ease and tasting perfect, we've put together a little guide to help you along the way to Traeger'ing your favorite eggs and becoming the mighty Egg Master.
Eggs (of course)Cast iron skilletMuffin tin (optional)Butter or olive oilSaucepan and lid (for poached egg)Spatula or Slotted SpoonSalt and pepperFavorite egg toppings - cheese, ketchup, salsa, etc.Your appetite
After the fire is established, preheat the Traeger to 325 degrees F. Place the eggs (a dozen or however many you want) in a muffin tin for easy removal off and onto the Traeger and cook for 25 to 30 minutes. Immediately plunge the eggs into an ice bath to stop the cooking. Peel and enjoy or devil! (BONUS - when you Traeger your eggs this way they are so much easier to peel!)
Start with a hot cast iron skillet - preheating it and the Traeger to 325 degrees F. Add either a tablespoon of butter or a tablespoon of olive oil into the skillet and swirl around the pan. One of the best tricks to keeping the yolks whole is to crack the eggs into a ramekin or bowl and then gently slide them into the pan.
Quickly lift the handle just enough to make the egg pool slightly on the far side. This will help prevent the albumin from running out all over the pan and keep the egg together.
After you pour the egg into the pan, allow the egg to sit for 6 minutes or until the whites seem mostly firm, opaque but not completely cooked yet. Gently flip the egg over with a spatula. Let the egg cook on the second side for 10 seconds and then flip the egg back over again and season with salt and pepper and you're done!
Follow the same steps as above, preheating the Traeger and cast iron skillet to 325 degrees F, but add in a bit more butter or olive oil - about 2 tablespoons.
Gently slide the egg into the pan and let it sit for 5 minutes. Use a large spoon to delicately spoon the hot butter over top of the egg repeatedly to lightly cook the top. Season with salt and pepper and dig in.
Same as above, preheat the Traeger and cast iron skillet to 325 degrees F, adding in a couple tablespoons of butter or olive oil. Whisk together two to three eggs with a couple tablespoons of milk and a pinch of salt and pepper. (Feel free to get creative and add in your favorite scrambled eggs fixins' - bacon, diced ham, chopped peppers, mushrooms, etc.)
Add the eggs into the skillet and tip so that the eggs stay together on one side of the pan. Don't tough the eggs for a couple minutes, or until you see the edges start to set up. Once about 30% of the eggs is set up, gently break up the eggs. But only stir them a couple of times. The more you mess with your scrambled eggs, the tougher and more rubbery they become. It's easy to overcook scrambled eggs, so watch them and pull them off while they're still a little soft. Top with cheese and serve them hot.
Start preheating the Traeger to High heat. Fill a saucepan with enough water to come an inch or two up the side. Add in 1 teaspoon kosher salt and 2 teaspoons white vinegar. (Don't worry - you won't be able to taste the vinegar but it will help the egg hold together.) Place the pot on the Traeger and let it come to a boil (about 20 minutes).
Crack a very cold, large, fresh egg into a ramekin or small bowl. Use a spoon to quickly stir the water around the pan in one direction in a circle. (If you want to poach a large batch of eggs - more than one or two - use a large 12-inch skillet and do not stir the water.)
While the water is spinning, carefully ease the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
After you add in the egg, remove it from the Traeger and set it to the side with the lid on. Let the egg sit and poach for 5 minutes. (Resist the overwhelming temptation to peek or stir the egg while it poaches.)
Use a slotted spoon to lift the egg out and season and serve the masterpiece immediately.
Need we mention how delicious these would be in our Eggs Benedict with Pulled Pork??
Now go break some eggs and enjoy breakfast Traeger-style!
These quick-cooking Teriyaki Beef Skewers are a great option for a weeknight meal when you don't have lots of time to spend grilling before your hungry entourage turns angry mob. We've even been known to prep a double batch and throw the second bag of marinating beef in the freezer, ready to pull out and cook at a moment's notice. The salty and sweet ingredient combo in this simple marinade infuses the lean beef with tons of flavor. Pair with our Spicy Asian Brussel Sprouts and rice for a tasty meal your whole family will love.
Prep Time: 5 Minutes, plus 24 hours to marinateCook Time: 6-8 minutesServes: 8-10 people Recommended Pellets: Mesquite, Hickory, Alder, OakIngredients: 3/4 cup light brown sugar 1/2 cup soy sauce 1/4 cup pineapple juice (optional) 1/4 cup water 1/8 cup vegetable oil 1 large garlic cloves, finely chopped 2 pounds boneless top round steak, cut into 1/4-inch slices bamboo skewers, soaked in water
Slice the beef into 1 1/2-2 inch wide strips.
Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together.
Pour the marinade into a large zip-top bag and drop beef slices into the mixture. Marinate beef in refrigerator for 24 hours.
Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers.
When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid, turn the temperature to Medium or 325 degreen and allow it to preheat for 10-15 minutes. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
Clink the link below for a printable version of this recipe:
Marinated Teriyaki Beef Skewers.docx (12.43 kb)
Traeger Nation, have you ever tried a wet rub? We like wet rubs because it adds a little more extra flavor than a dry rub. You can add pretty much any liquid to your rub to give it one more layer of flavor that will have your friends and family asking for your recipe.
When doing a wet or dry rub, you want to use St. Louis ribs for the best results. St. Louis ribs have a little bit more fat to them, and will help with the moistness of the rib since you won't be using a bbq sauce.
You can do a wet rub on any meat. We love it on chicken and steaks to give it an extra kick. Try out Traeger's wet rub recipe, and then expirament with your own and see what awesome flavors you can come up with.
Southwestern Wet Rubbed St. Louis Ribs
PREP TIME: 10 Minutes
COOK TIME: 4 hours
Rub will cover 1 rack
1/2 cup brown sugar
1 Tablespoon cumin
1 Tablespoon ancho chilie powder
1 Tablespoon smoked paprika
1 Tablespoon garlic salt
3 Tablespoons balsamic vinegar
1-2 cups of apple juice
Start the Traeger on smoke with the lid open until the fire is established. (4-5 minutes) With the setting still on smoke, and after the wet rub has been on the ribs for 10 minutes, throw the ribs on your Traeger, and smoke for 2 hours
After the two hours of smoke turn grill to 225-250 degrees transfer the ribs into a foil pan, or wrap them in tinfoil. Pour your apple juice in the foil, and make sure there are no holes. You want to make sure all those good flavors are steaming in the foil. This will make the ribs moist, and tender.
Once the two hours are done, let rest for 10 minutes and serve to happy people, and become a hero!!!
Printable Recipe- Southwestern Wet Rubbed St.docx (14.36 kb)
Tofu is not everyone's cup of tea. But like it or not, the love of tofu is growing and spreading beyond its original Asian roots.
Perhaps you're looking for a yummy meat alternative, or you're having a big barbecue and need a few meatless options, or maybe you want to try something new or even just love tofu. To keep you like a boy scout and "always prepared" we're going to fix you up with some key tips to help you have the tastiest tofu on the block.
Here's what you need to know about tofu. It's low in fat, high in protein and made out of soy milk. Basically it's the perfect diet food and so much more. Tofu has a subtle flavor, making it quite versatile and easily used in both savory and sweet dishes. Once you smoke and grill it to give it some texture, it really is quite scrumptious.
1. Use extra-firm tofu. This will ensure that your tofu stands up to the high heat and turning that it will endure on the grill.
2. Press your tofu. Tofu has a high water content. Press it between two cutting boards, weighted down with heavy cans or some other weights for an hour or two. Tip the liquid into the sink occasionally. This means that you can replace all of that relatively flavorless liquid with a tasty marinade.
3. Marinate your tofu. Tofu needs some love. We aren't going to lie - tofu doesn't have a lot of flavor by itself. Whisk up a salty-sweet marinade like we did here and let it marinade for at least 30 minutes before grilling. You can use anything from a store-bought marinade tp your favorite barbecue sauce or salad dressing or even a homemade marinade. (A high sugar content in your marinade has will help the tofu get a crispy, crunchy exterior.)
4. Get skewered. To make sure that the flavor of the marinade permeates to the core of the tofu, cut it into cubes before marinating. Then make your grilling easier by skewering the cubes for easy turning on the Traeger.
5. Grill it right. After a 30 minute smoke on the Traeger, brush your tofu with olive oil or canola oil to prevent it from sticking and cook it on a high heat. This will create a little bite on the exterior and give it some much-needed texture. Grill it for about 5-7 minutes per side and brush it with any extra marinade.
Lastly, sit back, take a bite and be pleasantly surprised or at least watch for the smile on your vegetarian/vegan guests' faces.
We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.
Prep Time: 20 minutesCook Time: 45-60 minutesServes: 6 peopleRecommended Pellets: Apple, Hickory, Oak
INGREDIENTS:For the meatloaf:1 lb ground turkey 2 eggs, well beaten 1/2 cup old fashioned oats 2 tablespoons italian seasoning 2 teaspoons salt 2 teaspoons pepper 2 garlic cloves, pressed 1/4 cup grated onion4 slices thick cut bacon, cut in halfFor the filling1/2 cup white onion, finely diced1 lb sliced mushrooms2 cups uncooked spinach1/4 cup grated Romano cheese (can substitute Parmesan)1/4 cup grated Parmesan cheese1/2 cup grated mozzarella cheese2 tablespoons olive oilsalt and pepper to taste
In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.
Stir in the spinach and cook until wilted. Set aside.
In a large bowl, combine all of the ingredients for the meatloaf an mix well.
Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.
Stir the cheese into the slightly cooled mushroom spinach mixture.
Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.
Layer on the bacon slices.
When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.
Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.
Allow the meatloaf to rest for 10-15 minutes before slicing and serving.
Click below for a printable version of this recipe:
Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)
The word "matambre" is the name for a very thin cut of beef made in Argentina, Paraguay and Uruguay. Matambre also appears to be a contraction of the words "matar" (to kill) and "hambre" (hunger), hence the appropriate nickname: the "hunger killer". And indeed this fully-loaded roulade does just that. After you hear the details, we're pretty sure that you'll agree.
In Argentina, Paraguay and Uruguay they roll up a beautiful piece of flank steak with vegetables, cheese and often some other meats, like sausage, hardboiled eggs or bacon and cook it over over coals or braise it in red wine. It's packed with so many flavors that marry together harmoniously while it cooks away making quite the tasty and beautiful bite of stomach-satisfying eats. It's often served as a first course in Argentina, but makes a lovely lunch dish or main course as well.
You can make this quick-assembly beast of a dish (find the recipe in our Traeger on a Budget cookbook) even more speedy by having your butcher butterfly the meat for you. (Thank goodness for great butchers!) Customize this to suit your family's taste with your favorite veggies and meats!
PELLETS: Hickory or Oak PREP TIME: 20 min. COOK TIME: 2 hours to 2-1/2 hours SERVES: 6
1 2-pound flank steak or round steak, butterflied 1-2 tablespoons Worcestershire sauce 1-1/2 teaspoons dried oregano Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper 8 ounces provolone cheese, thinly sliced 1 6- to 8-ounce kielbasa or other cooked smoked sausage 4 ounces fresh spinach leaves, washed and dried 1/2 red bell pepper, sliced into thin strips 2 carrots, trimmed, peeled, and thinly sliced lengthwise Olive oil or vegetable oil
Lay the flank steak on a cutting board between sheets of plastic wrap. Pound the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder.
Discard the top piece of plastic wrap. Brush the meat (the side facing up) with the Worcestershire sauce, then season with the oregano and Traeger Prime Rib Rub.
Distribute the cheese over the surface of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings. Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.
Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly ends, if desired. Tie the meat roll with butcher's string at 2-inch intervals. Remove the toothpicks.
Oil the outside of the meat with olive oil, then season it with Traeger Prime Rib Rub.
Enclose the roll in a large piece of heavy duty aluminum foil and twist the ends to close. Use a knife to make a few shallow holes so the steam can escape. Refrigerate if not cooking immediately.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F.
Arrange the foil-covered roll directly on the grill grate and roast until the meat is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instant-read meat thermometer should be 180 degrees).
Transfer the roll to a cutting board and let rest for several minutes. Remove the foil and the strings before slicing the meat crosswise into 1/2-inch thick slices.
The Hunger Killer Recipe.docx (12.76 kb)
There are a handful of fish in the sea that are actually more delicious practically raw. (This comes as no surprise to any of you who may be sashimi lovers.) One such fish is tuna. NO, not the imposter canned kind. We're talking about fresh, bright pink tuna steaks. All they need is a touch of smoke and a touch of high heat grillin'. And a good jalapeno sauce chock-full of cilantro certainly doesn't hurt.
Of course, it will be done and in your belly in under 30 minutes.
PREP TIME: 5 minutesCOOK TIME: 16 to 20 minutesRECOMMENDED PELLETS: Hickory or MesquiteSERVES: 2
2 fresh tuna steaksOlive oilSalt and pepperToasted sesame seeds, for garnish
Tuna Sauce:1 tablespoon lime juice1 tablespoon honey1 teaspoon freshly grated ginger1/2 jalapeno, thinly sliced2 tablespoons soy sauce1/2 cup cilantro, chopped1 garlic clove, mincedSquirt or two of wasabi paste (optional)
Vegetables for Grilling:Baby bok choy or your favorite vegetable6 carrots, peeled, ends trimmed and cut in half by both length and widthPeppers, cut into ringsOlive oilSalt and pepperOptional Carrot Glaze:2 tablespoons honey2 tablespoons balsamic vinegar
Make sure that you've cut the carrots into pieces of similar size and thickness.
Put the carrots in a resealable bag, sealing all but an inch of the top to allow steam to escape. Cook the carrots in the microwave for 2 minutes. This will make them cook on the grill faster and they'll be done close to the same time as the tuna and the other vegetables.
Meanwhile start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Put the tuna steaks on the grill and smoke for about 10 minutes or longer if you want more smoke. After they've smoked remove them from the Traeger and preheat the grill to High heat, lid closed, for 10 to 15 minutes.
Drizzle the tuna steaks with olive oil and season with salt and pepper.
After the carrots have cooled lay out all of the vegetables you want to grill and drizzle with olive oil and season generously with salt and pepper.
Place the tuna in the middle of the grill grate with the vegetables surrounding, the more fibrous vegetables, like the carrots, toward the outer edge of the grill. Cook the tuna about 3 minutes per side (or longer if you like a little less pink in your tuna). Turn the vegetables when you flip the tuna over.
While the tuna is cooking, whisk together the sauce ingredients in a bowl. Add in a little wasabi paste if you like that kick of nose-watering heat.
By the time your tuna is finished all of the vegetables should be done except maybe the carrots. They might take a couple minutes longer.
If desired, mix together the honey and the balsamic vinegar to make the carrot glaze. Either brush on the glaze during the last minute of cooking or simply toss the warm carrots in the glaze.
Slice the tuna steak into slices so that the beautiful pink in the middle is visible and top with the sauce and vegetables on the side. Finish with a sprinkle of toasted sesame seeds and enjoy!
Smoked Tuna & Vegs Recipe.docx (12.63 kb)
I woke up with a vision today. A vision of meaty greatness. I could see mounds of steak, covered in a savory yet tangy chimichurri sauce. It had to be more than a though, I needed something with a kick! Why not add a little horseradish? Yeah, that'll work nicely... Throw all of that on a nice, soft, fluffy roll with a spring salad accompaniment and we have perfection. If you're looking for a perfect meaty meal, look no further friends. You've come to the right place.
PREP TIME: 4 minutes, for Traeger to prepare, 10 minutes for the sauce, 1 hr marinating time.COOK TIME: 15 minutesRECOMMENDED PELLETS: Hickory and Cherry woodSERVES: 6-8
2 8 oz Ribeye steaks
1 small head of cilantro
1 tbsp mustard
2/3 c vegetable oil
1/4 c reserved cooking water
1/2 tbsp minced garlic
1/2 tsp extra hot horseradish (already prepared in a jar or fresh)
1 tomatillo
1 stalk green onion (sliced)
Pinch of salt, pepper and Knorr Chicken bouillon
6-8 of your favorite rolls
Spring salad mix
First, you want to take the paper like wrapping off of your tomatillo and get it into a pot of water and set the temperature on your stove to "High" It only needs to boil for around 3 minutes. While that is working tear off your cilantro leaves from the stems. You should have roughly a cup of cilantro. Setting that aside you can take your green onion and start to slice it down. It doesn't really matter the size because we'll be blending it into a sauce anyway. If you have fresh garlic go ahead and chop it up, again, we'll blend it soon so no point in making it precise. If you have the jar of already minced garlic that works well too. By this time your tomatillo should be good and ready. I like to just take it out with a fork or a knife, while reserving the water you cooked the tomatillo in. Once you have your ingredients all ready add your cilantro, tomatillo, green onion and garlic into your favorite food processor / blender. Then you can add your oil, mustard, 1/4 c of your reserved cooking water, horseradish and your seasonings. Blend ingredients until smooth. Taste to make sure you're happy or to see if it needs more seasoning depending on your taste. Take your steak out and generously coat with your kicked up chimichurri sauce, making sure to save yourself around 1/2 c for a dressing later.
After you let your steaks marinate for an hr (or up to 4), it's time to get your grill going. Just like normal, set to "Smoke" for 4-5 minutes with the lid up according to the instructions that come with your grill. Once that time is up set your grill to "High". Depending on the thickness and size of your steaks cooking time will vary. Put your steaks on for 10 minutes, then flip them over and cook for another 5 which should give you a very nice medium rare steak. Increase cooking time as needed to ensure the doneness you prefer.
Now this is the hard part. No, you don't have to do anything tricky by any means. It's just a matter of leaving your hands off of this beautiful piece of meat until you have everything all ready! Take one of your rolls and cut down the middle (if it already hasn't been cut for you), next slice up your meat in thin slices. Once you have enough pile it up on top of your bun then put as much of the remaining chimichurri sauce that you'd like. Next, place a small hand full of your spring salad mix on top then you're ready for the bun. If you're anything like me, you're going to have to fight the urge to dig in being as that you still have more sandwiches to create. I assure you, it's worth the wait. Once you bite in you get that beautiful Traeger grill / smoke flavor, savory beef with the high notes of that tangy chimichurri with that punch of horseradish at the end. This truly is a beautiful sandwich.
Don't start the riots quite yet. Nobody is saying we should throw out pulled pork. (That's a federal crime, right?) But sometimes you just can't resist the affordable prices on turkey thighs, which you might just be surprised how easily they can be pulled and how crazy-delicious they are. After a good smoke, these turkey thighs develop the perfect smoky barbecue flavor and you'll save yourself a few bucks which doesn't happen as often as we'd all like nowadays.
Usually poultry's sweet spot is around 165 degrees F, but for this recipe we recommend cooking the turkey to 180 degrees. This makes the turkey easier to pull and because thighs are a bit fattier (not to mention you're working with skin-on thighs) and forgiving, they can take the heat.
Look up this coin-saving recipe in our cookbook, From Pulled Pork to Peach Pie.
PELLETS: Maple, Apple, or Hickory PREP TIME: 15 min. COOK TIME: About 2 hours SERVES: 6
6 turkey thighs (4-1/2 to 5 pounds total), skin-on 1-1/2 cups chicken or turkey broth Traeger Pork and Poultry Shake, or your favorite barbecue rub 1 cup Traeger BBQ Sauce, or more as needed 6 hamburger buns or Kaiser rolls, split and buttered Pickles, for serving (optional)
Season the turkey thighs on both sides with the Traeger Pork and Poultry Shake.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the turkey thighs directly on the grill grate and smoke for 30 minutes.
Transfer the thighs to a sturdy disposable aluminum foil pan or roasting pan. Pour the broth around the thighs. Cover the pan with foil or a lid. Increase the temperature of the Traeger to 325 degrees F.
Roast the thighs until the internal temperature is 180 degrees F. Remove the pan from the grill, but leave the grill on.
Let the turkey thighs cool slightly until they can be comfortably handled. Pour off the drippings and reserve. Remove the skin and discard. Pull the turkey meat into shreds with your fingers and return the meat to the roasting pan. Add 1 cup or more of the barbecue sauce along with some of the drippings. You want the meat to be rather saucy.
Recover the pan with foil (or the lid) and reheat the turkey on the Traeger for 20 to 30 minutes.
Remove the pan from the grill, but leave the foil or lid on the pan. Increase the temperature to 400 degrees and toast the buns, if desired.
To serve, make sandwiches with the turkey and toasted buns, topping with coleslaw and pickles, if desired.
Pulled Turkey Sandwiches Recipe.docx (12.49 kb)


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Born in Tehran Iran and based in Toronto, Canada, Reza Akhlaghi is a Senior Blogger and Editor at the FPA Blogs. Reza also produces FPA's 'Candid Discussion Series'; interviews with influential policy makers, writers, and media personalities in the field of foreign policy and international security.
Reza holds a Double Major BA Honors in English Literature and Communication Studies from York University in Toronto; an MA degree in Communication Studies from University of Calgary in Alberta; and an MBA from Schulich School of Business at York University.
Reza is fluent in Persian, Turkish, and English, and has working knowledge of Korean.
Follow Reza on Twitter: @RezaAkhlaghi


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Phil Vettel
February 7, 2013
Valentine's Day is one week away, and as some of you have already discovered, restaurant reservations are going fast.
That's the bad news. The good news is that Valentine's Day is one of the biggest days of the year for reservation no-shows. So if the restaurant you have in mind is full, getting on a wait list, or checking back at the last minute, might work out.
Allium. The Four Seasons restaurant will feature a "Valentine's Day Dom Over" on Feb. 15 and 16. The $500 dinner includes four-course dinner for two, bottle of Dom Perignon champagne, two keepsake Dom Perignon flutes and a gift certificate for a 55-minute massage at the Spa at Four Seasons Chicago. From Feb. 14-16, Allium will feature a prix fixe menu for $95, or $130 with glass of Dom Perignon. 120 E. Delaware Place, 312-799-4900.
Baume & Brix. Featuring a six-course menu for $70; regular menu also available. Reservations required. 351 W. Hubbard St., 312-321-0351.
Bistronomic. Valentine's Day through Feb. 17, Bistronomic will feature a three-course, $65 menu based entirely on Auguste Escoffier recipes. 840 N. Wabash Ave., 312-944-8400.
Boka. Featuring a five-course prix fixe menu priced at $85. 1729 N. Halsted St., 312-337-6070.
Carlucci. Limited a la carte menu available Feb. 14-17; live music Feb. 14 and 16. 1801 Butterfield Road, Downers Grove, 630-512-0990.
Carnivale. Will feature regular menu, augmented with a la carte specials, available Feb. 14-17. 702 W. Fulton St., 312-850-5005.
The Florentine. On Valentine's Day only, chef Chris Macchia will offer a special a la carte menu. Wine pairings available for $25. 151 W. Adams St., 312-660-8866.
Frontier. Featuring a "hearts dinner" of beef, lamb and duck hearts. Four-course menu $40 per person, $60 per couple. 1072 N. Milwaukee Ave., 773-772-4322.
GT Fish & Oyster. On Valentine's Day, the restaurant will feature a five-course menu, priced at $85. Regular menu will not be available. 531 N. Wells St., 312-929-3501.
Hub 51. On Valentine's Day, the restaurant will feature an expanded prix fixe menu, which includes a half-bottle of Veuve Clicquot champagne (one per couple). Cost is $95. 51 W. Hubbard St., 312-828-0051.
Il Poggiolo. Regular menu with a la carte specials; complimentary biscotti dessert. Available Feb. 14-17. 8 E. First St., Hinsdale, 630-734-9400.
Japonais. Regular a la carte menu, plus Valentine specials available Feb. 14-16. 600 W. Chicago Ave., 312-822-9600.
Koi. Featuring a three-course menu with a glass of plum wine. $49.99 per couple. 624 Davis St., Evanston, 847-866-6969.
Libertad. Will feature a five-course Valentine's Day menu; $50 price includes glass of champagne. 7931 Lincoln Ave., Skokie, 847-674-8100.
Maison. Regular menu available, along with "for two" specials such as Dover sole and chateaubriand. Special chocolate souffle with passion fruit ice cream dessert. 333 E. Randolph St., 312-241-1540.
MK. Tasting menu with wine-pairing options featured on Valentine's Day. Five-course menu $79, $119 with wine pairings. 868 N. Franklin St., 312-482-9179.
Park Grill. Valentine celebrations from Feb. 13-17; the restaurant will feature a 1920s-inspired a la carte menu, plus a $20 wine pairing flight (three wines). Purchase of wine pairing or bottle of wine includes a chance to win jewelry, theater and dinner-theater-hotel prizes. 11 N. Michigan Ave., 312-521-7275.
Phil Stefani's 437 Rush. "Oysters & Bubbles" special, $22, includes half-dozen oysters and split of prosecco sparkling wine. 1437 N. Rush St., 312-222-0101.
Restaurant Michael. Special four-course menu, with glass of champagne, available Valentine's Day. $79. 64 Green Bay Road, Winnetka, 847-441-3100.
Sepia. Candelight Valentine's Day menu features four-course menu for $90, $155 with wine pairings. 123 N. Jefferson St., 312-441-1920.
Slurping Turtle. Featuring a five-course "I Kind of Like You" menu for $50 and an eight-course "I Think I Love You" menu for $85. Movies, including "Casablanca" and "Breakfast at Tiffany's" will be projected on restaurant wall. Menus available Feb. 14-16. 116 W. Hubbard St., 312-464-0466.
Tavern on Rush. A la carte menu available, plus a special chocolate fondue dessert for two ($14.95). 1031 N. Rush St., 312-644-9600.
Trattoria Trullo. Special a la carte menu available Feb. 14-17; live entertainment on Valentine's Day. 4767 N. Lincoln Ave., 773-506-0093.
Viaggio. Valentine's Day special: lobster ravioli for two plus bottle of wine, $65. 1330 W. Madison St., 312-829-1990.
Vivo. Act fast on this one: Make a Valentine's Day reservation via email by Feb. 7 and you'll automatically have a chance to win dinner for two on Valentine's Day at Vivo's famous Table 70 (one of the most romantic tables in Chicago). Winners will be announced on Vivo's Facebook page Friday. 838 W. Randolph St., 312-733-3379.
Copyright © 2014 Chicago Tribune Company, LLC


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Health and Wellbeing
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Ashwagandha Organic Powder 1 lb
Ashwagandha is an herb you may not know much about, but it's actually one of the most important herbs around. It's also known as the winter cherry or Indian Ginseng. The herb has been used for centuries throughout India and Africa to treat all kinds of ailments. You may want to see for yourself how ashwagandha can help you. Kosher & Halal certifiedLearn More$19.95
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Maca is a nutritious root of ancestral consumption from the heart of the Cordillera de los Andes Mountain range of Peru. Maca grows in an inhospitable region of intense sunlight, violent winds, and below-freezing weather. With its extreme temperatures and poor, rocky soil; yet, over the centuries, maca has evolved to flourish under these conditions. Maca was domesticated about 2,000 years ago by the Incas, and primitive cultivars of maca have been found in archaeological sites dating as far back as 1600 B.C. Because of it's powerful nourishing properties it was one of the most important resources for nourishment in pre-Inkan and Inkan times.Learn More
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WVNCC | West Virginia Northern Community College
Housed in each ASC is the campus Tutoring Center. Each center hires tutors who are current students demonstrating above average performance in the courses/content in which they tutor. Students using tutoring services have the opportunity to benefit from learning from these peer tutors who have been through the same courses, mastered the content, and developed strategies that contributed to their success and can be passed along to their peers.
In addition, the Tutoring Center staff also includes tutors who are not current students but who may have been students or who have demonstrated mastery of course content, such as through degree programs in the content area. Several of these tutors have long served students of WVNCC in a tutoring capacity and well understand the challenges and needs of the institution's students.
If a student needs a tutor in a subject for which a tutor is not currently available, ASC staff will work with faculty and others in identifying and providing a peer tutor.
Finally, Tutoring Center staff can provide guidance and training to students in student success skills. For example, tutors can direct students to electronic and print-based resources for assistance with assignments. Additionally, tutors can provide tips and strategies for improving study skills, time management, managing test anxiety, and note taking.
Now you can get more help with your college work! Starting July 2013, the Tutoring Center is offering another FREE service to all WVNCC students called Brainfuse. This is an online service and requires you to register to access it. Please stop by the Tutoring Center for more information and get registered TODAY!
The Online Tutoring Center
Students in CIT, English, and Math classes can use the online center for assistance in their courses. In addition, all students in Distance Education courses can participate in discussion boards related to study skills, time management, and paper formatting. Be sure to use the Message function to email papers for English and for assistance that needs to remain private (discussion boards and chats are viewable by any student participating in those forums).
How to use the Online Tutoring Center when logged in:
- Tools--click on this link on the left side of the screen to access chats through Collaboration, discussion boards, messaging, and other tools
- Content--click on this link to access the various forms of content on the site. This includes student resources, which includes several helpful links; chats for CIT 117, ENG, and MATH; discussion boards for CIT, ENG, and MATH as well as study skills, time management, and paper formatting.
- Messaging versus email--use the messaging option to communicate privately with tutors and others. Also, use the messaging tool for attaching papers in Rich Text Format (.rtf). Do not use the email function as this cannot be tracked by staff and may result in your message being missed.
- Discussion boards & chats--keep in mind that participation in these tools means that other participants, including other student users, can see what you post. Please be respectful of other users by using appropriate, non-offensive language and do not post anything that you would not want anyone else to see. For private tutoring assistance, use the Messaging tool.
Helpful Links
The OWL (Online Writing Lab) at Perdue (this site can answer a variety of questions related to writing--from MLA and APA citations and works cited/references to developing main ideas to structuring essays and papers and LOTS more)
Khan Academy (this site offers lots of tutorials on a variety of subjects, including topics in math and science)
Student Success Blog (check out the blog for tips related to college policies and practices as well as tips for in and out of the classroom)
Tutoring Center Hours, Location, & Contact Information
|Center Location--Campus
|Center Location--Room
|Hours of Operation (Fall 2013)*
|Contact Information
Monday thru Thursday: 8:00 a.m. to 7:00 p.m.
New Martinsville
Monday thru Friday: 8:00 a.m. to 4:30 p.m.
Monday thru Thursday: 8:00 a.m. to 4:30 p.m.
*Specific tutor availability varies by tutor and may include evening hours. Please call the Center on your campus to make an appointment.


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Memorial Sloan Kettering physician Natalie Moryl discusses pain medications in cancer treatment and why patients should not avoid them due to fears of addiction.
Neurologist Kathleen Foley has received the American Cancer Society's highest honor for her work in the field of palliative care for cancer patients.
Memorial Sloan Kettering researchers have found that people in the late stages of cancer might benefit from meaning-centered psychotherapy, a treatment aimed at helping people sustain a sense of meaning and purpose.
More than twenty-five years ago, Memorial Sloan Kettering was the first cancer hospital to create a pain and palliative care service. Today, the service continues to work to relieve, or palliate, the pain and distress that may be experienced by cancer patients — both those in active, curative treatment and those with advanced, late-stage cancers.
Clinical psychologist Allison Applebaum commented on a study that found that spiritual patients who reported high levels of support from their religious communities were more likely to receive aggressive end-of-life treatment.
Surgical fellow Andrew Shuman commented on a study that used a video to help terminally ill cancer patients make decisions about end-of-life care.
Paul Glare, MD, Chief of the Pain and Palliative Care Service, was interviewed about an editorial he wrote to accompany a study published in the British Medical Journal that found a new scoring system might be able to tell patients in the final stages of cancer how much time they have left so they can prepare for their passing. Dr. Glare was also quoted in the Huffington Post.


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Michael Jackson Death Anniversary Celebrates King of Pop's Lifeby Free Britney at .
June 25 is Michael Jackson's death anniversary. The King of Pop died three years ago today at the age of 50 after suffering cardiac arrest at his home.
The coroner ruled it a homicide, and Dr. Conrad Murray, who was over-medicating MJ to a dangerous degree, was found guilty of involuntary manslaughter.
Murray obviously did not mean to kill Jackson, but was nonetheless responsible for the fatal combination of sedatives that led to the singer's demise.
Serving a four-year sentence, and complaining that he is wasting away in jail amid horrid conditions, Murray has been behind bars since November.
Michael may be gone, but three years later, his legacy lives on.
In a way, MJ passing away shifted the focus back to his musical greatness and away from the personal problems and eccentricities that dominated news.
Jackson's mother, Katherine, has permanent custody of his offspring, all three of which have all gone on to become well-adjusted, normal children.
Just what he would have wanted, and worked so hard to achieve.
Musically, his death introduced Jackson to a new generation of fans and invigorated tens of millions of older ones. He hasn't been this popular in 30 years!
For much more MJ, check out our Michael Jackson video section!
From Around the Web
More From The Hollywood Gossip
Hurricane Carter Dies; Boxer Wrongly Committed of Murder Was 76Hurricane Carter has passed away. The legendary boxer was 76 years old.
Gabriel Garcia Marquez Dies; Nobel Prize-Winning Author Was 87Gabriel Garcia Marquez has passed away. The beloved author was 87 years old.
Cheo Feliciano Dies; Puerto Rican Salsa Singer Was 78Cheo Feliciano has passed away. The legendary Salsa singer was 78 years old.
Debbie Rowe: Michael Jackson's Brothers Are No Talent Hacks!Debbie Rowe is engaged in a war of words with Michael Jackson's brothers, claiming they are no talent mooches who sponge off the King of Pop.
36 Comments New Comment Subscribe
The World seems so out-of rhythm, dull, lifeless and
frustrating without YOU. You were our constant source of
inspiration. My Prayers, my Love, my Heart reaches out to
YOU....AND YOU ARE STILL THE THE KING OF POP...and always will
be....won't say 'Remembering U on ur 3rd death
Anniversary'...cause I never forget U...and never
will...wherever you are Michael....may your blessed soul rest
in peace for ever....
LOVE YOU, MISSING U. -Sam.


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Quality Construction. CNC machined to precise tolerances from lightweight billet aluminum each fuel rail is completed in a red anodized finish for corrosion resistance and features -8 AN high pressure ports. Required fuel lines are provided, made of 100% AN style stainless steel for maximum flow and safety.
Application. This Aeromotive High Flow Fuel Rail Kit is specifically designed for use on the 1999 to 2004 SVT Cobra Mustangs equipped with the 4 Valve DOHC 4.6L modular engine.
Mustang Fitment: 1999, 2001, 2003, 2004 Details >>


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Ticket #2613 (reopened defect)
Host key (ctrl) sometimes gets stuck down in Windows guest
|Reported by:
|Owned by:
|VirtualBox 2.0.4
|ctrl host key stuck
|Guest type:
|Host type:
Description (last modified by michael) (diff)
Not all the time, but regularly enough to be a nuisance, the host key gets stuck down within the guest after it's been used to free up the mouse. Does VirtualBox always send the "key-up" message to the guest after the host key has been pressed?
I'm running VirtualBox full screen on my second monitor, and often hit ctrl so that I can leave the virtual machine running, but free the mouse so I can continue working on my primary screen.
After doing this, about a quarter of the time, I go back to the guest to find the control key stuck down. It means typing is impossible, and unlocking a machine with your password is a nuisance until you spot what is going on. Tapping the left control key on the keyboard does seem to free it up again.
I also run the VMware Infrastructure Client within this virtual machine, and that requires the use of Ctrl+Alt to free the mouse from its client windows. A couple of times now that has wound up locking the mouse and keyboard within VirtualBox when I come back to it, and it appears to coincide with times the control key has gotten stuck down. I'm reporting this here instead of as a separate bug as I think it's just another symptom of the same problem.
For now I've changed my host key to the Scroll Lock button, that appears to be a useful workaround for now.
Change History
comment:1 Changed 2 years ago by arencambre
I'm running into the same problem, 3 years later. :-) Has there been any progress on this?
comment:2 Changed 20 months ago by rrt
I have noticed the same problem with Alt getting stuck down in the guest after using Alt+Tab in seamless mode with keyboard capture switched off, so that the host always gets the keystroke.
Using Ubuntu 12.04 host, Windows 7 guest.
It can be cleared by pressing Alt again in the guest, but it makes seamless mode use unreliable.
comment:3 Changed 20 months ago by rrt
I can confirm the same problem in fullscreen mode (again with keyboard capture switched off).
comment:4 Changed 19 months ago by Bo
This has happened to me since about the 4.1.16 release. I run Ubuntu as my base system and use Windows 7 as the VM. Windows 7 behaves pretty well. The toggling from Windows back to Ubuntu is not as smooth as it used to be and the workspaces now behave oddly in 4.1.22. I wish at had stayed with the earlier variations of release 4. Still, a great product and thanks for the hard work.
comment:5 Changed 19 months ago by BJCubsFan
I have seen this problem using an Arch linux host and a Windows XP guest. The only way I could solve this was to pause and unpause the host machine. After that, the problem went away!
comment:6 Changed 19 months ago by Dtremblay
Same problem here. Host Windows 7 and Guest Windows XP. The key up message seems to get lost somewhere.
comment:7 Changed 16 months ago by rogerdpack
Dunno if it's the same problem, but with Windows 7 + Linux guest, sometimes when I "leave" the guest, the ctrl key for windows thinks it's down when it's not! (often enough to be annoying...) thanks! -r
comment:8 Changed 12 months ago by mosimu
This sounds like Sticky Keys. The following might help:
Open the Control Panel on Windows 7 host > Ease of Access > "Change how your keyboard works" > "Set up Sticky Keys"
Uncheck the option "Lock modifier keys when pressed twice in a row."
When your Ctrl or Alt key is stuck on the host, you should be able to unstick by holding down both Ctrl and Alt at the same time, then releasing. This works because of the other option you see in Control Panel, "Turn off Sticky Keys when two keys are pressed at once."
comment:9 Changed 12 months ago by rrt
It's not StickyKeys, at least in my case (I'm not even using a Windows 7 host).
comment:10 Changed 12 months ago by michael
- Description modified (diff)
If it is not sticky keys on the host then you should be able to make it go away (I am not suggesting that this is a solution to the problem) using the command line command "VBoxManage controlvm keyboardputscancode <code>", where "code" is the hexadecimal scan code value (PS/2 scan code that is) of the key which is stuck. This page<1> has a list of hexadecimal scan codes for all standard keyboard keys.
comment:11 Changed 12 months ago by michael
I have uploaded a test build which contains a fix which may possibly fix this issue.
comment:12 Changed 12 months ago by ccijwlrjqj
I've also noticed the ESC key to be stuck on the Windows host sometimes, after leaving a guest.
To work around it, pressing and releasing (after one another) the ESC, CTRL, and ALT keys on the Windows host works.
comment:13 Changed 12 months ago by Tsso2
It's so bad, I've developed a reflex to hit the windows key twice every time I switch out of the VM. But it's finally fixed! Thank you!
comment:14 Changed 12 months ago by michael
- Summary changed from Host key (ctrl) sometimes gets stuck down in Windows guest to Host key (ctrl) sometimes gets stuck down in Windows guest -> fixed as of May 2013 in 4.2.x and later
comment:15 Changed 10 months ago by frank
- Status changed from new to closed
- Resolution set to fixed
Fix is part of VBox 4.2.14.
comment:16 Changed 10 months ago by rrt
- Status changed from closed to reopened
- Resolution fixed deleted
In VirtualBox 4.2.14 on Linux the bug is still present, at least for the Alt key: pressing Alt+Tab to switch from a VirtualBox OS window to a host window frequently leaves Alt in a "down" state in the VirtualBox OS window. (I was unable to test the fix mentioned earlier in the bug as only a link to a Windows build of VirtualBox was provided.)
comment:17 Changed 10 months ago by rrt
This bug could usefully be retitled: first, to note that the fix was for Windows hosts only, and secondly, that it was in 4.2.14. I suggest changing: "fixed as of May 2013 in 4.2.x and later" to "fixed for Windows hosts in 4.2.14".
comment:18 Changed 10 months ago by michael
- Summary changed from Host key (ctrl) sometimes gets stuck down in Windows guest -> fixed as of May 2013 in 4.2.x and later to Host key (ctrl) sometimes gets stuck down in Windows guest
Indeed, you are right. What was fixed was a different bug on Windows hosts, whereas this one explicitly affects Linux hosts. Shame on me.
comment:19 Changed 8 months ago by rogerdpack
I for one am glad the windows bug was fixed (I assumed they'd be part of the same problem/fix, but I guess they weren't?). Anyway so now this ticket is specifically targeted to linux host having the same problem, which is apparently still present. Got it. Thanks for the fix though.
comment:20 Changed 7 months ago by michael
Is anyone currently affected by this issue on a Linux host? If so, is your issue exactly what is described in the ticket summary or something different? And if it is, what input/mouse focus policy are you using on your Linux host?
comment:21 Changed 7 months ago by rrt
I am affected by this issue on a Linux host. My exact problem is as described in comment 2 (i.e. I notice it with the Alt key rather than the Host key, but that's only because I don't use the Host key).
I use click to focus (which seems to be the default these days on most GNU/Linux systems).
comment:22 Changed 7 months ago by michael
I was not able to reproduce this with an Ubuntu 13.04 host and guest. Could you please give precise steps to reproduce with this combination if that is reasonably possible?
comment:23 Changed 7 months ago by rrt
As per comment 2, I'm using Ubuntu host (now 13.04) and Windows 7 guest. Alt gets stuck down in the guest almost every time I Alt+Tab away from the VM window to some other Ubuntu window; to ensure it sticks, make sure Alt is held down for about 0.5s (sometimes if I release it quickly it doesn't stick down in the guest). The effect is easily visible e.g. in Word 2013 in the guest, because the labels that pop up when you press Alt are still visible in the guest VM window after it's lost the focus.
comment:24 Changed 7 months ago by michael
Can you reproduce this with a Linux (Ubuntu?) guest too? I am wondering whether this might be some peculiarity of your Windows guest, as I was unable to reproduce it with an Ubuntu guest, but that sort of behaviour shouldn't depend on the guest system at all. And do you release the keyboard capture before Alt-Tab-ing away from the guest, or do you have it disabled altogether?
comment:25 Changed 7 months ago by rrt
I don't have any Linux guests. However, further experimentation shows that it seems to be a problem specifically with Word 2013 (it clearly previously affected some other application, probably Word 2003, which is what I had when I reported the bug.) Other apps (e.g. Chrome, Notepad) don't exhibit the problem.
I have keyboard capture switched off, precisely so I can use Alt+Tab to switch host windows, not guest windows.
comment:26 Changed 7 months ago by michael
From your description this sounds more like an issue with the application than with VirtualBox. If it were, the problem should exist for all applications. You might try out the "keylook" tool <1> which will show you pretty clearly what input the guest is getting.
<1> ftp://ftp.charlespetzold.com/ProgWin30/CHAP03/KEYLOOK.EXE
comment:27 Changed 7 months ago by rrt
I am unclear how this could be a problem with the application. This problem does not occur when the application is not running under a VM, it's not supposed to be the application's problem that it is running under a VM, and it doesn't seem very likely that the app would behave differently in this instance when running under a VM. Equally, assuming that all apps should behave the same seems like speculation to me; and clearly, some other apps suffer the same problem, as I wasn't running Word 2013 when I first noticed the bug.
I tried running KEYLOOK.EXE in my Windows 7 guest, and got the error: "The version of this file is not compatible with the version of Windows you're running." (I'm using Windows 7 64-bit, and an alternative error message from running the program from cmd.exe suggests that's the problem.) Searching didn't find me a 64-bit compatible version.
comment:28 Changed 7 months ago by michael
I found a version of keylook.exe which worked on a 64-bit Windows 7 and tested it myself. The guest indeed sees the "Alt" key up event, but I see that we also send another, spurious event before that one. Perhaps that is what is confusing MS Word.
comment:29 Changed 7 months ago by michael
Checking our source code I see that the spurious key release event before the "Alt" key up is there to stop Windows from seeing "Alt" pressed and immediately released and triggering unwanted actions, such as activating the menu (which usually happens if "Alt" is pressed and released). Unfortunately the event code we send used to only be used an error code, but is now also used by Brazilian keyboards (was that understandable?), which may be what is confusing Word. Not sure what the best solution is here, as you probably don't want your menu activated when you "Alt-Tab" out of the guest, but you probably don't want an "Alt-Tab" inside the guest either. And we can't hide the original "Alt" key down, as we do not know in advance that it is part of an "Alt-Tab".
comment:30 Changed 7 months ago by rrt
Thanks very much for continuing to investigate this problem. Perhaps you could post here (or even add to the VirtualBox documentation) a link to the Windows 7 version of keylook, as it sounds useful for debugging other key problems.
I am using a UK keyboard, so that code only run for Brazilian keyboards should not be a problem for me. I also cannot see why sending two key up events should be a problem, unless there is a bug in Word. Does the fact that timing seems to be important (i.e. if I hold down Alt for < 0.5s, I often don't get the problem) suggest any other lines of thought?
Just thinking about the particular problem here, I am unsure why it is quite so complicated. It would seem that what is needed is something like this:
- Modifier is pressed with guest OS focussed, key down event is generated.
- Non-modifier is pressed, and key combination is trapped by host OS; VirtualBox detects this situation, and sends a key up event to the guest.
I am unsure what the benefit of the extra key up event is: if I hold down Alt and wait for 1s before pressing Tab, then of course the guest should receive Alt keydown, and the Windows menus should activate. When I press Tab, that combination is trapped by the host, so will never reach the guest anyway. If the code is correct, it sounds like it is designed to deal with some other situation. In particular, I don't see how you can send the "spurious" Alt keyup event "early" enough to prevent Windows from e.g. displaying menus, as it seems to me the earliest you can send it is at the time when you can send the "correct" keyup event.
comment:31 Changed 7 months ago by michael
The source code of keylook is at:
Windows does not know that you have a UK keyboard, only that you are using a UK layout - but Brazilian keyboards are physically different, and the only way Windows can tell you have one is when it sees key events for keys which don't exist on other keyboards. I will upload a build of keylook which works on Windows 7 64-bits.
Changed 7 months ago by michael
- attachment keylook.exe added
comment:32 Changed 7 months ago by michael
Just to test this to see if that really is the problem I have created a couple of special builds (which I haven't actually tried myself...), one of which completely removes the additional key event, and the second of which replaces it with a down and up of the "ESC" key. I can't say at this stage whether we would actually make such a change, as I am not aware of anyone else who has issues with this, but changing it might well affect people. Still, I am interested in your feedback.
Note: these are "makeself" shell script installers. You should uninstall your current VirtualBox installation before installing one of them. They can be uninstalled using the uninstaller script in the "/opt/VirtualBox*" folder. You should download them using right click and "Save as", or your browser may detect them as text and try to show them in a tab.
https://www.virtualbox.org/download/testcase/VirtualBox-4.2.19-88967-Linux_amd64.run https://www.virtualbox.org/download/testcase/VirtualBox-4.2.19-88970-Linux_amd64.run
comment:33 Changed 7 months ago by rrt
The first image (88967) produces behavior that I can reproduce with Notepad (and Word 2013 behaves the same): every time I press Alt+Tab, Windows behaves as if Alt had been pressed and released, i.e. the menus are highlighted the first time, unhighlighted the second time, etc. There is no dependence on a delay etc. This is not quite what I want, but is at least now consistent across applications and regardless of my timing.
The second image (88970) does exactly what I want: the Alt keystroke is effectively cancelled by the Escape each time I leave Windows.
comment:34 Changed 7 months ago by Willie
I can confirm this bug on Virtualbox 4.2.18, running Arch Linux 64 bit, Host OS is Win8 64 bit. I managed to reduce it a bit by setting scroll lock as the host key, but a stuck ctrl key still happens every now and then.


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The Office of Employee Benefits (OEB) will lead in designing, implementing, and administering high quality, cost effective benefit programs for employees and retirees to support the mission of The University of Texas System.
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The Irish Way
Becoming American in the Multiethnic City
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The newest volume in the award-winning Penguin History of American Life series, this innovative and fascinating work chronicles how a new urban American identity was forged in the streets, saloons, and churches of the nation's cities during the nineteenth century—a process deeply shaped, according to author James R. Barrett, by the Irish. Drawing on contemporary sociological studies and diaries, newspaper accounts, and Irish American literature, The Irish Way illustrates how interactions between the Irish and later immigrants on the streets, on the vaudeville stage, and in workplaces from New York to Chicago helped forge a multiethnic identity that has a profound legacy in our country today.
"Richly detailed, often fascinating . . . a very absorbing work of social history." — The Wall Street Journal
"A fast-paced tour." — The Boston Globe
"The Irish Way will be of high interest to anyone who cherishes the old industrial cities of America and, of course, the Irish story." — The Pittsburgh PostGazette
"Barrett has written an excellent, bottom-up survey of the Irish experience over the past two centuries . . . he is most successful in describing the Americanization of policemen, teachers, nuns, and even gang leaders. This is a superior ethnic study that will have value for both scholars and general readers." — Booklist
"Portraying colorful characters like New York reformer politician boss Timothy Sullivan and showing how the blending of African-American and Irish dance resulted in tap dancing, Barrett gives us an authoritative, fact-filled analysis." — Publishers Weekly
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Thursday, April 24, 2014
By Edward D. Murphy firstname.lastname@example.com
Staff Writer
KENNEBUNK - For most residents here, the biggest news of the fall was expected to be the completion of a beautification project on Main Street resulting in wider brick sidewalks, new plantings and a new bridge over the Mousam River.
Mark Nedeau of Kennebunk created this T-shirt to make light of the prostitution scandal that has plagued Kennebunk over recent weeks. "It's like deer season," he said. "Get your deer yet?"
Gregory Rec/Staff Photographer
A pedestrian crosses Route 1 in downtown Kennebunk. Alexis Wright, a 29-year-old fitness instructor from Wells, has pleaded not guilty to prostitution, invasion of privacy and other charges at her downtown Kennebunk business.
Robert F. Bukaty/The Associated Press
That was before a mix of illicit sex in an upscale small town, rumors of a list of prominent prostitution clients, the slow release of the names of suspected "johns" and even a hot new fitness routine turned Kennebunk into the setting for "a pretty potent formula for a tabloid story," said Max Read, a blogger for Gawker, a New York-based website with the motto: "Today's gossip is tomorrow's news."
The story of Alexis Wright, the 29-year-old former Zumba instructor accused of using her business in downtown Kennebunk as a front for prostitution, clearly has taken hold, not only with residents but outside the town as well. It has been a much-discussed topic on television shows, Internet sites and newspapers, in part because the scandal seems so at odds with Kennebunk's reputation as a quaint tourist destination.
Of course, it has become the focus of most everyone in town, with a mixture of fascination and dread.
For instance, Chris Farr, director of The Brick Store Museum, has been busy planning a new exhibit on the town's role in the Civil War, but he's also taken time to keep up with more current town events.
One morning last week, his computer displayed the home page of The Age, a newspaper in Melbourne, Australia, and its story on Wright's alleged prostitution operation -- a story that unfolded not far from the museum at the other end of Main Street.
"It's the only thing people are talking about in this town," Farr said, as he sent off an email with a link to the Australian paper's story to his brother. He said there's little competition for topics of conversation because "the political news is pretty depressing."
Although it has its share of old captains' mansions, stately homes and beaches, Kennebunk is often overshadowed by neighboring Kennebunkport, with its even wealthier summer residents and renown as the seaside home of former President George H.W. Bush, which drew tourists and world leaders to the town. Of course, many of them passed through Kennebunk to get there.
For years, the town seemed proudest of the fact that it was the only place in the world with the name Kennebunk, a fact noted on the side of a mill overlooking Route 1.
But while Kennebunk's reputation for now is synonymous with the prostitution scandal, many residents believe -- and hope -- it will soon be eclipsed by some other media sensation.
"I think it will be over 10 minutes after the last list (of Wright's suspected clients) comes out," Farr said.
Resident Mark Nedeau, however, is hoping the interest remains for at least a little longer so he can make some good out of the scandal. Nedeau had printed up T-shirts for sale that read: "I'm NOT on the client list. ARE YOU?"
He said the shirts reflect the fact that almost every man in town has been asked, or asked, that question.
"It's like deer season," he said. "Get your deer yet?"
Nedeau said proceeds from the sale of the shirts -- as of Thursday he had sold 116 at $10 each -- will go to the town's heating assistance fund.
"I'm trying to make light out of a bad situation," he said, while hoping that the boost to the fuel fund will also result in something positive coming out of it.
"I love my town, but am I disappointed by what's going on? Yes, I am," he said.
(Continued on page 2)


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As soon as the lights went out in the Superdome during Super Bowl XLVII, newspaper headline writers across the country began doing what they do best – brainstorming snappy puns and phrases to incorporate the 35-minute power outage into coverage of the event.
Here is a sample of front-page headlines from around the country that memorialized one of the most-watched power outages in the history of sports.
Lights Out for 49ers – Los Angeles Times
49ers Comeback not Enough: A Blackout to a Shootout - Palo Alto Daily Post
Lights Out – Power Surge: Comeback Dims in the Final Minutes – Oakland Tribune
Ravens Soar in the Dark – The (San Luis Obispo) Tribune
Electric Finish – San Diego Union Tribune
Lights Out: Niners get Power Surge after Outage, but Ravens Hold on for Win – Santa Cruz Sentinel
Super Bowl: The Night the Lights Went out in New Orleans – Santa Maria Times
Lights Out: Niners Can't Finish Super Comeback – The (Stockton, Calif.) Record
From Blowout to Blackout to Shootout – Fort Collins Coloradoan
Super Bowl XLVII: Power Surge – Daily Camera (Boulder, Colo.)
Ravens Cap Power Surge – The Denver Post
Shining Bright: Ravens Win Thanks to Stars of the Past and the Future – The Washington Post
Ravens Hold Off Surge – The Daytona Beach News Journal
Into the Light – The Miami Herald
Baltimore Shines After the Darkness – Orlando Sentinel
Ravens Flip the Switch – Pensacola News Journal
Power Play – Chicago Tribune
Ravens See the Light – The (Baton Rouge) Advocate
Electrifying: Baltimore Survives San Francisco's Second-Half Surge – The (New Orleans) Times-Picayune
In the End, Ravens See the Light – The Kansas City Star
Just Enough Power – Omaha World-Herald
Ravens Shine Through – The Buffalo News
Ravens Hold Off 49ers to Win "Blackout Bowl" – USA Today
And even though this one is not power-related, multiple newspapers couldn't resist the obvious: Purple Reign


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Faced with a Georgia defense that was determined to not let Nick Marshall run read option to the outside, Auburn still managed to assert its will in the running game with Tre Mason up the middle and adjustments to the read option.
Also, Marshall was good enough in the passing game when he had to be, especially when Auburn needed his big arm the most. He launched the fourth-down bomb the resulted in the tipped-ball Hail Mary to Ricardo Louis to win the game.
For three quarters, Auburn had one of its best performances against one of the top SEC quarterback/running back combinations.
The Tigers kept pressure on Georgia quarterback Aaron Murray with mostly four-man rush. Dee Ford, in particular, couldn't be blocked off the edge, and Murray's happy feet caused him to overthrow a potential touchdown pass and throw an interception.
But in the fourth quarter, Auburn's bent-don't-break defense broke to surrender a 37-17 lead in an 11-minute span, forcing Auburn to produce a miracle to win.
Special teams
Auburn's performance was nothing like last week's at Tennessee, but then 312-return-yard performances are rare. Too, Georgia deployed a pop-up kickoff and tried to punt away from Auburn's return men.
Auburn's special teams had two glitches that proved crucial, starting when Georgia's Leonard Floyd was able to push up the middle and block a Cody Parkey field goal in the second quarter.
Steven Clark delivered Auburn's special teams highlight with a high, spiraling punt that bounced laterally to pin Georgia inside its 5-yard line in the third quarter, but he shanked a 31-yarder before Georgia's go-ahead drive.
Auburn's offensive staff made adjustments in how the Tigers approached the read option to counter Georgia's strategy to deny the outside run to Marshall. In the second quarter, Marshall started cutting in or running midline.
Also, Auburn threw in a screen-option wrinkle, with Marshall running outside and either throwing the screen or keeping the ball. That kept at least one defender spread to the outside.
But it's hard to understand calling all passes when Auburn was protecting a 37-31 lead. Two incompletions and a sack gave Georgia time to score the go-ahead touchdown.
No. 7 Auburn showed it belonged in games like this against No. 25 Georgia, dominating for three quarters, but withered before producing a miracle.
It wasn't that Auburn looked past Georgia … at least, not until leading 37-17 with 12:39 to play.
In the end, the Tigers looked up to see themselves on the right side of the scoreboard an on track for one of the biggest Iron Bowls in the rivalry's history. They also played what will have to go down as one of the most memorable games in Jordan-Hare Stadium.


text:
The expansion tank model is a PH 5 and says 40 PSI on the label...But the way it's connected there's no open nozzle I can hook into to read pressure off it at all without disconnecting the whole tank from the look of it.
Air is added or released from the expansion tank with a Schraider valve just like on you car tires. Check the air pressure with a regular tire pressure gauge. The volume of air in the tank is quite small, so if adding air, it is recommended that you use a hand pump to avoid accidently applying too much pressure and blowing out the tank bladder. I plumbed a gauge into my water supply line between the PRV and expansion tank which really made it simple to adjust the PRV and I can monitor the pressure although it never changes.
The expansion tank model is a PH 5 and says 40 PSI on the label...But the way it's connected there's no open nozzle I can hook into to read pressure off it at all without disconnecting the whole tank from the look of it.
Those tanks come from the factory precharged to 40#. To measure and adjust it, you need to turn the water off, then open a faucet or valve somewhere to relieve the stored pressure. Then, you can measure the pressure in the tank's bladder. The valve is on the end opposite where it is screwed into the pipe and will (or should) have a cap on it just like a tire. It may be painted the same color as the tank, but it will come off. To minimize wear on the bladder and make it most effective, it should be pressurized to your normal water pressure. At that point, it will accept the maximum amount of water.
If you don't shut the water off, the pressure you read on the tank will be the same as your water pressure and not that of the uncompressed bladder.
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014
High pressure by itself has nothing to do with the expansion tank requirement, but it could indicate the need for a pressure reducing valve, and then an expansion tank would be warranted. FEW homes have check valves in the water supply pipe, especially those of your age. And if you did have one, its effects would have been obvious when it was installed, and would have diminished over time as the valve deteriorated. I think you were sold a "bill of goods" given what you have told us so far, and that is all we have to go on. The place you test the tank's air pressure is the Schrader valve on the end of it, BUT it is pointless to check it unless the system is turned off and all the water pressure is relieved, because until then the air pressure will be whatever the system's water pressure is. Unless the air pressure precharge was raised above the system's operating pressure.
Last edited by hj; 02-19-2010 at 06:35 AM.
Yeah probably right on the bill of goods. I figured I would have the option to JUST replace the valve. He gave me no such option. Lowest option was valve and expansion tank. He DID recommend that he also put on the PRV at the main line as well to go with the tank but I didn't want to spend more than I was already spending since the bill was already so high. What I am thinking is that he could have just done the valve and left the rest (with the fair warning it could happen again without a PRV and expansion tank) but for whatever reason he insisted on that tank. Ah well. The weird thing is the water got hotter after he did his work too, I gotta pop the plate off the front and see if he jacked the temperature up on my water heater for some reason (I liked it where it was set previously, where it's at now the hot water can get scalding almost). Overall I'm not super pleased with the guy they sent, more I see it, it sounds like he was trying to jack up the bill right off the bat (he already had quotes for whole new systems written down, when he knew I just called him out to replace the valve on the tank).
So basically I was lied to and he could have just fixed the leaking valve and been done with it. Sure my water heater is 10 years old, but I knew that going in -- I was making the service call to fix the valve, not have the entire system replaced. I guess I have no recourse though. That really bums me out.


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Air Quality
Welcome to the Asbestos Section Homepage. Using the links provided, you can find the following information:
General Information:
Uses of asbestos, health effects related to asbestos exposure, dealing with asbestos in the home, etc.
Regulatory Information:
Summary and guideline information on renovations, demolitions, and regulations dealing with asbestos.
Regulatory Determinations:
Determinations and determination summaries issued by the section regarding state and federal asbestos regulations.
Lists, Forms, & Applications:
Helpful information on how to obtain listings of department-approved asbestos-abatement contractors, consultants, training providers, and downloadable forms such as the demolition application form, license application form, etc.
Asbestos Quick Links
Renovation, Demolition & Asbestos: What Building Owners & Contractors Should Know [Espańol]
For more information please contact the Bureau of Air Quality at (803) 898-4123 or by email.


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Study: State's child poverty rate rising
Colorado tied New Hampshire for the biggest increase in child poverty in the nation between 2000 and 2008, according to a new study from the Annie E. Casey Foundation. Fifteen percent of…
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Tuesday, April 29th
Some limitations apply
Your style hits 'em with such force that it leaves them stunned for days—especially the ladies! Don't slow down your roll or take it easy on them. People need to see what awesomeness is. Instead, show them what kind of rad gear you sport by wearing this Slam watch from Quiksilver. With a polycarbonate case with a turning bezel, an acrylic crystal face, a silicone strap and the ability to dive 20 ATM deep, this slick watch will surely add more swag to your style.
- Polycarbonate case
- Turning bezel
- Solid stainless steel snapped case back
- Acrylic crystal face
- Japanese 3 hands quartz analog movement
- Silicone strap
- Pre-packaged case
- 2-Year manufacturer's warranty
- Imported
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.